Asian Lettuce Wrap Chicken Chopped Salad
User Reviews
5
Asian Lettuce Wrap Chicken Chopped Salad
Description
The salad features ground chicken browned with water chestnuts and chopped cashews, then simmered briefly in a sauce combining hoisin, rice vinegar, Sriracha, soy sauce, and fresh ginger. Scallions are added at the end for freshness. The protein mixture is warm and richly flavored with umami, slight sweetness, and a touch of heat.
The salad base combines chopped Boston or Bibb lettuce, chopped romaine heart, and grated carrot tossed in a dressing made of rice vinegar, grapeseed and sesame oils, honey, grated fresh ginger, minced garlic, and seasoning. The dressing provides a bright, tangy, and fragrant coating that complements the savory chicken.
Serve portions of the chopped salad topped with the chicken mixture, making it suitable as a wrapped lettuce dish or eaten directly from a bowl. This salad is fresh yet hearty, offering a balance of crunchy vegetables with tender chicken and soft nuts.
Check product labels if a gluten-free diet is needed, as some sauces like hoisin and soy may contain gluten.
Ingredients
- 3 tablespoons rice vinegar
- 1/4 cup hoisin sauce
- 1 lettuce chopped, head of Boston or Bibb variety
- 1 1/2 tablespoons grapeseed oil or canola oil
- 1 tablespoon rice vinegar
- 1 romaine lettuce chopped, heart
- 1 teaspoon sesame oil
- 2 teaspoons Sriracha sauce
- 2 carrot grated
- 1 teaspoon honey
- 2 tablespoons soy sauce less sodium
- 1 teaspoon ginger grated fresh
- 1 teaspoon ginger grated fresh
- 1 clove garlic (minced)
- cooking spray
- 1/8 tsp salt kosher salt, freshly grated black pepper
- 1 pound ground chicken
- 1/8 tsp black pepper kosher salt, freshly grated black pepper
- 8 ounce water chestnuts drained and diced, canned
- 2 tbsp cashews chopped, unsalted
- 2 scallions (thinly sliced)
Instructions
- For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
- For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.
- Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.
- Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
- For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.
- Serve immediately.
Notes
- Verify that hoisin and soy sauces are gluten-free if preparing for gluten-sensitive diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 11/2 cups lettuce, 3/4 cup chicken | |
| Calories | 332kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 585mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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